Yield: 4 servings
|½ cup||Onions or shallots, chopped|
|2 cups||Chick pea flour*|
|\N \N||Oil for frying|
In a dry, heavy pot, stir the onions over low heat until browned. Add ⅓ c water along with the cayenne, salt & oil. Simmer for 5 to 10 minutes & then add another ⅔ c water & the berbere. Bring to a boil, cover & reduce heat, stirring occasionally.
Meanwhile, add just enough water to the pea flour to make a thick dough similar to that for rolled cookies. Try using ½ c water & add extra a teaspoonful at a time until the mixture adheres to itself to form a ball. Roll the dough out on a lightly floured surface to a thickness of a ¼" & cut into shapes with a cookie cutter.
Ethiopians make fish shapes & decorate them with all sorts of designs.
Fry the pieces in moderately hot oil in a heavy skillet for 3 to 4 minutes, turning several times. When they are crisp & brown, cautiously spoon them into the sauce in the pot. Simmer gently for 5 or 6 minutes, being careful not to break the shapes. Lift pieces out with a slotted spoon & drain on cloths. Serve with the sauce.
* Also called gram or garbanzo flour, it is easily found in Asian foodstores.
The Ethiopian Coptic Church still uses the ancient fish sign as a symbol for Chrisitanity. These flour fish are traditional during Lent when fasting rules require no animal products maybe consumed.
"The Africa News Cookbook"
Submitted By MARK SATTERLY On 12-05-94